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In order to oxygenate the wort, i created a nozzle for the pump hose . After the wort has passed through the narrow passage, the pressure decreases and air is sucked in through the hole aerating the wort, which comes out all foamy. It relies on the ventuuri effect. This way i do not need to aerate the worth, it happens automatically when pumping it to the fermentation vessel. Good oxygenation means a healthy yeast growth in the beginning of the fermentation